Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
  • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
  • A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B1/00—Production of fats or fatty oils from raw materials
  • C11B1/10—Production of fats or fatty oils from raw materials by extracting

Definitions

• GB-A 36146J proposed the separation of fats from vegetable material containing proteins, fats and starches, and more especially the separation of cacao butter, by using proteolytic enzymes to peptize the proteins.
• GB-A 1402769 relates to the recovery of oil from grain germs by treatment, at a pH of 3 to 6 and a temperature from 25 to 60°C, with a cellulase preparation which is substantially free from lipase and lipoxidase activity.
• the present invention provides a process for the extraction of vegetable oils and protein from oil seeds which comprises contacting oil seeds with water in the presence of at least one added enzyme, and separating the resulting reaction mixture into a solid protein-containing fraction, an oil-fraction and an aqueous fraction.
• a variety of enzymes can be employed in the process of the invention. Indeed it is generally desirable to employ enzyme mixtures (from the same or different sources) so that different enzymes may each perform their different functions leading to a more rapid and effective breakdown of the cellular structures in the oil. seeds, and more effective release of the oils.
• ⁇ -amylase ⁇ -glucanase
• neutral-proteinase alkaline proteinase
• acidic proteinase acidic proteinase
• pectolytic enzymes cellulase
• cellulase and hemicellulase.
• Specific enzymes that have been effectively employed in the process of the invention are commercially available mixtures, e.g. a mixture of ⁇ -amylase, ⁇ -glucanase and n-proteinase from B. subtilis; a mixture of pectolytic enzymes and cellulases from A. niger; and hemicellulase from A. niger.
• the enzymic extraction is generally carried out at ambient or at an elevated temperature, for instance 15 to 90°C, more preferably 45 to 70°C, the actual temperature being one at which the enzymes function well without being deactivated.
• the pH can also be adjusted during the course of the reaction to a value suitable for the particular enzyme being used. Values in the range from 3 to 8 are generally suitable.
• the extraction process is carried out by size-reducing the oil seeds to a desired particle size.
• the resulting particles are contacted with water, suitably with stirring or other agitation, at a temperature of from 15 to 90°C, e.g. from 45 to 70°C, for a suitable period e.g. of 1 to 6 hours.
• the enzyme or enzymes are present during this extraction step, e.g. in amounts up to 5% by weight, based on oil seeds. In general, increasing the amount of enzyme increases the speed at which the oil is separated, but optimum amounts can be readily established.
• the water-immiscible solvent e.g. hexane
• the resulting mixture is filtered.
• the solids, thus-separated comprise a protein-containing fraction, and the further treatment of this fraction will be further described below.
• the filtrate comprises water, oil and solvent. Its pH can if desired be suitably adjusted, e.g. to 3.5 with an acid, such as citric acid, and it is then centrifuged to give an insoluble fraction, an aqueous fraction and an oil/solvent fraction, the latter two fractions being separated by decantation.
• the desired vegetable oil is isolated by evaporating, and desirably recycling the solvent.
• the insolubles from the centrifuging step can be combined with the solids from the filtration step, and purified by extraction with a solvent.
• the residue after removal of solvent constitutes a highly advantageous protein concentrate.
• Rapeseed was mechanically ground using a coffee mill. 25g of ground meal was suspended in 100 ml of distilled water in a conical flask. 0.25 ml of enzyme C was added, and the pH was adjusted to 6.0 with M/1 NaOH. The flask and contents. were incubated in a waterbath and stirred electrically, the pH being maintained at 6.0.
• the top layer was decanted and the aqueous layer was separated from insolubles by filtration through paper.
• the amount of oil extracted (average of 5 separate experimental runs) was found to be 9.3%.
• Example 2 The same experiment procedure was used as in Example 1, except that double the amount of enzyme C was used (i.e. 2% v / w basis on seed). The amount of oil extracted (average of 5 separate experimental runs) was 12.8%.
• Example 2 The same experimental procedure was used as in Example 1, except that three times the amount of enzyme was used (i.e. 3% v / w basis on seed). The amount of oil extracted (average of 5 separate experimental runs) was 13.3%.
• Example 2 The same experimental procedure was used as in Example 1, with the modification that in addition to 100 ml of distilled water and enzyme solution, 50 ml of hexane was also added to the milled rapeseed to extract the liberated oil. Hence liberation of oil from seed is effected by simultaneous enzymatic hydrolysis and product removal by solvent extraction. A condenser was employed in order to prevent loss of solvent during the temperature stepped hydrolysis.
• Example 5 The same experimental procedure was used as in Example 5 but 2 and 3 times the amount of enzyme C was used (i.e. 2% and 3% v /w basis on seed). The amount of oil extracted (average of 5 experimental runs) was:-
• Example 8 The same experimental procedure was used as in Example 8, except that enzyme G was used.
• the amounts of oils extracted were as follows:-
• the mixture was incubated at 50°C for 4 hours, whilst the pH was maintained at 8.0 by addition of M NaoH from a burette.
• the temperature was raised to 80°C for 5 minutes to inactivate the enzyme.
• the substrate used was 8% w /v protein isolate and incubations were again carried out at 50°C but with pH maintained at 4.5.
• the following enzymes were used in addition to the alkaline proteinase:-
• Example 14 An experiment similar to Example 14 was run, using whole flour instead of protein extract, and a mixture of ⁇ -amylase, J3-glucanase and n-proteinase enzymes produced from Bacillus subtilis was used to supplement the a - proteinase from B. licheniformis. The results obtained were as follows:-
• Examples 13 to 16 illustrate that oil can be released from alternative oil seeds by enzymatic hydrolysis of seedmeal or the residual oil bound to a protein isolate produced from the seedmeal in which indigenous oil had been removed by aqueous floatation or solvent extraction.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Biochemistry (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Microbiology (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Wood Science & Technology (AREA)
• Organic Chemistry (AREA)
• Preparation Of Compounds By Using Micro-Organisms (AREA)
• Fats And Perfumes (AREA)

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Cited By (17)

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• 1982
  • 1982-09-28 GB GB08227661A patent/GB2127425A/en not_active Withdrawn
• 1983
  • 1983-09-28 EP EP83305862A patent/EP0113165A1/de not_active Withdrawn

Patent Citations (4)

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